Search for dissertations about: "cereal starch thesis"

Showing result 1 - 5 of 19 swedish dissertations containing the words cereal starch thesis.

  2. 1. Material Properties of Starch and Cereal Protein Films and Foams

    Author : Thomas Gillgren; Chalmers tekniska högskola; []
    Keywords : NATURVETENSKAP; NATURAL SCIENCES; TEKNIK OCH TEKNOLOGIER; ENGINEERING AND TECHNOLOGY; foam; avenin; oxygen permeability; amylopectin; water vapour permeability; plasticization; mechanical properties; zein; film; glass transition temperature; kafirin; prolamin; cereal protein; amylose; starch;

    Abstract : Materials that are renewable and biodegradable are demanded for environmental reasons. Biopolymeric materials, such as materials from starch and cereal proteins, are both renewable and biodegradable. However, starch and cereal protein materials are generally rather brittle and therefore need to be plasticized to become more flexible. READ MORE

  4. 2. Retrogradation Properties of Starch

    Author : José Silverio; Livsmedelsteknik; []
    Keywords : TEKNIK OCH TEKNOLOGIER; ENGINEERING AND TECHNOLOGY; surfactants; lipids; degree of polymerization DP ; isothermal microcalorimetry; differential scanning calorimetry DSC ; crystallinity; amylose; amylopectin; gelatinization; starch; retrogradation; temperature cycling; PCA; Food and drink technology; Livsmedelsteknik;

    Abstract : The main purpose of this thesis was to examine various factors influencing starch retrogradation. The reassociation events of starch, which are closely linked to the staling of bakery products, were mainly studied by thermal analysis. Some aspects of starch gelatinization are also included. READ MORE

  5. 3. Interactions between surfactants and starch : from starch granules to amylose solutions

    Author : Isabel Mira; Per Claesson; James N. Bemiller; KTH; []
    Keywords : NATURVETENSKAP; NATURAL SCIENCES; food science and technology; polymer chemistry; Surface and colloid chemistry; Yt- och kolloidkemi;

    Abstract : Starch is a mixture of two polysaccharides, amylose (AM) and amylopectin, which occurs naturally in the form of microscopic granules that are abundantly found in tubers, roots, cereal grains and fruits. In order to bring out their functional properties as thickeners and texture enhancers, starch granules are often disrupted by heating in excess water. READ MORE

  6. 4. Fermentation as a Means of Optimizing the Glycaemic Index - Food Mechanisms and Metabolic Merits with Emphasis on Lactic Acid in Cereal Products

    Author : Elin Östman; Avdelningen för livsmedel och läkemedel; []
    Keywords : MEDICIN OCH HÄLSOVETENSKAP; MEDICAL AND HEALTH SCIENCES; Nutrition; starch; healthy human; fermentation; lactic acid; sourdough; cereal products; milk; glycaemic index; bread; Näringslära; diabetes; insulin response;

    Abstract : In current recommendations from FAO/WHO, foods that elicit low glycaemic responses and thus have low glycaemic indices (GIs) are advocated. The rationale for this recommendation is that low-GI diets have been shown to reduce risk factors for e.g. type II diabetes and cardiovascular disease. READ MORE

  7. 5. Hydrolysis of by-products from cereal kernels for improved ethanol production

    Author : Beatriz Palmarola Adrados; Avdelningen för kemiteknik; []
    Keywords : TEKNIK OCH TEKNOLOGIER; ENGINEERING AND TECHNOLOGY; Chemical technology and engineering; starch-free fibres; Kemiteknik och kemisk teknologi; wheat starch fibres; starch-free bran; wheat bran; SSF; enzymatic hydrolysis; H2SO4; microwave pretreatment; Ethanol production; steam pretreatment;

    Abstract : This work deals with the hydrolysis of lignocellulosic agricultural residues, by means of combined pretreatment and enzymatic hydrolysis, to be used for ethanol production. Four agricultural by-products, i.e. READ MORE